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Rosé’s can be made in a couple of different ways. I have read so many different and contradictory things on how Rosé is produced that I decided just to add some of the definitions from what I researched. I am definitely not a wine producer so let’s just have some fun with this. In life, things don’t actually have to be so complex unless you are really the wine producer.

A simple rule is that rosé’s normally get their reddish tone from the skin of a red grape. The process in which the wine is extracted is where some differences lie.

Rose’s are generally produced through a skin-contact method. Normally the dark grapes are crushed with the skins in contact for a short period of time. The longer the skins are left in contact with the juice, the more intense the color. Some processes for extracting the color are the following:

Bleeding – is one of the best methods to use for a quality rose. The juice is obtained through stacking the grapes in a tank and using the weight of the grape to crush the grapes. The juice comes in contact with the grape skin for a short period of time allowing for that subtle red tinge to the wine. This method produces a very light colored rose. Rose’s produced by this method are said to have a fruity, fresh and very rich taste to them.

Limited Maceration – The skins of the grapes are left in contact with the juice until the winemaker has decided that they are happy with the color of the wine. Generally this is the most common used technique for producing rose. Probably close to the Bleeding effect.

Quick Note:Tomacerate is to soften by soaking, and maceration is the process by which the red wine receives its red color. https://en.wikipedia.org/wiki/Maceration_%28wine%29 in Rose, maceration is allowed between the must and the stems in a limited fashion as to attain the color most desired.

Blending – Yes, I will list this method, although I truly hope I never have to drink or encounter someone who drinks this type of wine. This process is the simple mixing of red and white wine to impart the color. It is uncommon and discouraged in most wine growing regions. In France it is forbidden by law except for the production of Champagne.

Range of color

The tinge of a rose wine can range from a pale light pink “onion skin” to a dark red almost bright purple tone depending on the wine variety and technique used to make the wine.

In Provence the main colors are:

Melon or Cantaloupe Color

Peach

Mandarin

Red Currant

Grapefruit

Mango

Are you a sweetie?

Rosé’s range from sparkling, to sweet and dry. It all depends again on the grape varietal and technique adopted to make the wine. Normally Old World Rose (generally produced in Europe) will tend to be on the dry side while New World rosé’s (everywhere else) will be less dry to almost sweet. Obviously this is the norm but doesn’t mean there are exceptions to the rule. You might fine some very European style wines in California and some sweeter, high sugar wines from Europe. This is just a little helper for when you are out looking for a good rosé and don’t know where to start.

Price Range?

Rosé’s are normally well priced. You can find some very decent, respectable ones for under $15.00 at places like Trader Joes, Total Wine and maybe even Costco. There is also a nice range of $15-25 ones that are very smooth and delicious to have with this warm summer weather we are having right now in Southern California. I personally enjoy a nice rosé from Provence with a pale light color and hints of Grapefruit and hibiscus.

De-stemmed and lightly crushed with 24 hours of skin contact, then pressed and fermented in stainless steel tanks; three tanks of Rosé were blended in different proportions after fermentation to create the final cuvée.